Heat a large skillet over medium heat. Add the ground beef, diced red bell pepper, diced green bell pepper, and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables are starting to soften, about 8-10 minutes. If there's excess grease, you can drain it before proceeding.

To the skillet, add the diced potatoes. Drizzle with olive oil and sprinkle with garlic powder, paprika, Italian seasoning, salt, and pepper. Stir everything together so the potatoes are well coated and evenly distributed with the seasonings.

Pour the beef stock into the skillet and stir to combine. Cover with a lid and let the mixture cook over medium heat for 15-20 minutes, stirring occasionally, until the potatoes are tender and the liquid is mostly absorbed. I find that giving an occasional stir helps prevent sticking and ensures even cooking.

Sprinkle the shredded Colby Jack cheese evenly over the cooked hash. Cover the skillet again and allow it to sit for a few minutes, just until the cheese is fully melted and gooey. Serve hot for the best cheesy experience.